• Last updated 11/23/12 by Jim

    by: Chef Jim Berman I am simple. I treasure that which holds great significance without pretension. Fussy-less, wrinkle-free, add water and stir. Old denim jackets, well roasted turkey and one comfortable chair that fits my bottom just so. I like to look at the stars without knowing a thing about Orion or Vega. Crisp mornings, crunchy leaves and nowhere to go. Pocket-sized novels, earmarked for the tenth time. Well-worn brown leather shoes with but a trace of the lining left for the wear. There is a lot to be said for complexity, rich knowledge and the... read more

• Last updated 2/16/10 by bcronin

Wine is very much a product of the moment. Similar to music, it can be enjoyed even more when you are with good company. Conversely, a great wine can seem mediocre when you're not in a pleasant mood, or if things aren't just right. The seasons also contribute to the experience, and there is nothing better than having certain wines at different times of the year. This leads me to the sometimes forgotten sherry. With the weather getting warmer, there is nothing better than enjoying certain beverages outside, ones that are refreshing and easy to drink. Sherry is the perfect... read more

• Last updated 2/21/11 by Nicko

Holy, Wholly Bagels, v2.0 by: Chef Jim Berman It is really difficult to write about food, a dining experience or other kitchen foray, let alone revisit that writing. Putting into words the experience is a labor of love; articulate a feeling about something so endearingly personal is much akin to going to the gynecologist with your daughter; everything is out there, in the open, waiting to be examined and, with bated breath, holding out for some intensely personal reaction, in a voyeuristic sense. My relationship with the kitchen is deeply intimate. I get... read more

• Last updated 7/28/12 by Nicko

  Recently in Chicago many restaurants received their first Michelin star. Some received one, some two and in a singular instance the coveted three Michelin stars. When the stars were awarded it was exciting to have so many Michelin worthy restaurants in our midst. However, many of the stars seem misplaced and the star ratings just didn’t seem to match up in my opinion.   Since the Michelin stars were awarded it has raised the question, are the standards for the United States vs. restaurants in Europe the same? By my observations they seem grossly unequal.... read more

• Last updated 11/13/10 by ChefTalk.com

  Story and photos by Becky Billingsley   Long ago somewhere in Italy's southern coastal instep it became tradition to celebrate Christmas Eve with a long multi-course dinner to symbolize waiting for the birth of Baby Jesus. Today the Feast of Seven Fishes is enthusiastically continued by Italian-American families.     The fish part of the tradition comes from the geography of the place it started: it's near the coast where there is an abundance of seafood. In the late 19th and early 20th century when a surge in Italian emigrants brought Italian flavors to... read more

• Last updated 2/16/10 by rduprey

Consistency is essential if you want your restaurant or hotel to be successful in the long run. Customers expect to receive the same high quality service every time they enter your establishment. Employees need to know how to do their job effectively in order to ensure the consistent success of your business.  Employees who receive inadequate training or are unaware of their job responsibilities will cost you customers and revenue.  The more you leave to your employees' judgment, the less likely it is that they will do things the way you would like them done.  Your... read more

• Last updated 2/16/10 by theloggg

Waiter, There's a Fork in my Career PathThis has to be at least chapter 10 in the Story of Logan.  I'll start with high school, which I graduated with no plans on going to college, of any kind.  During my junior year photo day I sat for the camera, threw up my collar and threw back my head.  The Sister (Catholic high school) assigned to make sure everyone behaved for his or her picture said to me, Logan, this is going to be the photo on your college transcript.  To which I replied, Take the picture.  I'm not going to college. Three college degrees later I move into the... read more

• Last updated 11/17/11 by fairchocolate

  Chocolate. The word itself is tantalizing and makes our mouths water. It is an ingredient that we not only use in a plethora of foods, but is also simply an enjoyable snack. Unfortunately, the origins of our chocolate are, more often than not, much more bitter than we would expect. Major chocolate corporations, primarily Nestle, Hershey’s, and Mars, purchase the cocoa they use in their chocolate from plantations in West Africa that use child slave labor. This way, these corporations are able to buy the cocoa cheaply and maximize their profits. This problem was... read more

• Last updated 3/8/10 by Nicko

Written By Chef Peter Martin Fried chicken is nothing new.  Many cultures, around the world, have been cooking chickens by breading and frying them for centuries, but it is in the southern United States where frying chicken has been elevated to an art form.  It is believed that the Scots made this style, of cooking chicken, popular when they immigrated to the US and settled in the southern states.  It remained a staple of southern cuisine for many years but it wasn't until the latter part of the 19th century that cookbooks from other regions of the US started... read more

• Last updated 5/4/12 by ChefGemneye

Describe 'why a chef you ask?' here Being a chef is hard. Its a lot of work and its takes up a lot of time. But its the best choice I have ever made. Not only do I get to eat all I want all day but I also get to learn and increase my knowledge as a Pastry chef. When it comes to being a chef the main thing is not about if you can cook. But also can u teach someone, without you teaching them in a direct attempt for them to learn. There are a lot of chefs that I've known and I learned a lot because of them. Just by how their work ethic is. And they probably have no idea... read more